Do you love the taste of cinnamon rolls and cheesecake? If so, then Mini Cinnamon Roll Cheesecakes are the perfect treat for you! These small delights combine the creamy goodness of cheesecake with the warm, sweet flavors of cinnamon rolls. They are easy to make and great for any occasion!
Why Make This Recipe
These Mini Cinnamon Roll Cheesecakes are not only delicious but also a hit with family and friends. They’re perfect for birthday parties, holiday gatherings, or just a cozy night in. Plus, you can whip them up quickly! Everyone will love these little bites of joy.
How to Make Mini Cinnamon Roll Cheesecakes
Ingredients:
Crust:
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Topping:
- 1/4 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp milk
- Additional cinnamon for garnish (optional)
Directions:
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
- To make the crust, mix the crushed graham crackers, sugar, and melted butter in a bowl. Press about a tablespoon of this mix into each muffin liner.
- For the cheesecake filling, beat the softened cream cheese and sugar in a large bowl until smooth. Add the eggs one by one, mixing well after each. Stir in the vanilla extract and ground cinnamon.
- Pour the cheesecake filling over the crusts, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the cheesecakes are set. Let them cool at room temperature, then refrigerate for at least 2 hours.
- To make the topping, mix the softened cream cheese, powdered sugar, and milk in a small bowl until smooth. You can use a piping bag or a spoon to put this on top of the cooled cheesecakes.
- Optionally, sprinkle extra cinnamon on top before serving.
How to Serve Mini Cinnamon Roll Cheesecakes
Enjoy these yummy cheesecakes as a sweet treat with coffee, tea, or milk. They are great for dessert or even a special breakfast!
How to Store Mini Cinnamon Roll Cheesecakes
Keep any leftover cheesecakes in an airtight container in the fridge. They will stay fresh for up to 5 days.
Tips to Make Mini Cinnamon Roll Cheesecakes
- Make sure your cream cheese is softened for the best texture.
- Try to evenly press the crust into the muffin liners for a uniform base.
- Don’t skip the chilling time! It helps the cheesecakes set nicely.
Variation
You can mix things up by adding chocolate chips to the cheesecake filling or using different flavors of extracts, like almond or maple, for a unique twist.
FAQs
1. Can I use low-fat cream cheese? Yes, low-fat cream cheese works fine, but the texture may be a bit different.
2. Can I freeze these cheesecakes? Yes, you can freeze them! Just wrap each cheesecake tightly and they should stay good for about 2 months.
3. Can I make these without the crust? Absolutely! You can bake the filling in greased muffin tins without the crust for a crustless version.
Now that you know how to make these Mini Cinnamon Roll Cheesecakes, it’s time to get baking! Enjoy the deliciousness with your family and create sweet memories together.